Atabey

1 oz Cuban rum, Havana Club 3 (or young Puerto Rican rum, e.g. Caliche)
1 oz Gin, St. George Terroir
1⁄2 oz Curaçao
3⁄4 oz Lemon juice
1⁄2 oz Thyme syrup
Instructions

Shake, strain, rocks.

History

An adaptation of the Attaboy (1928) from Judge Jr., a mix of clear Cuban rum, dry gin, Cointreau, and lemon juice. Named for the supreme goddess of the Taínos.

Yields Drink
Year
2015
Authenticity
Altered recipe
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
4.5 stars
(5 ratings)
From other users
  • Riffed on this with Fords, Flor de Cana 4, PFDC, and spruce syrup. The orange liqueur is strong (I imagine the fir fights back against it in the original spec).
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  • Mister Potter — Gin, Blue Curaçao, Sambuca, Lemon bitters, Lemon juice

The Grapefruit Never Lies

1 1⁄2 oz Rye
1⁄2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Sweet vermouth, Cocchi Vermouth di Torino
1⁄2 oz Citron Sauvage
2 ds Bitters, Angostura (or similar)
1 ds Grapefruit bitters
1 twst Grapefruit peel (Garnish)
Instructions

Stir, strain, up or rocks. Twist & drop in.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Diamondback (Yellow)

2 oz Rye, Rittenhouse 100
1⁄2 oz Applejack, Lairds
1⁄2 oz Herbal liqueur, Yellow Chartreuse
Instructions

Stir, strain, Nick and Nora glass.

Notes

The Bottom's Up version is 1.5/.75/.75, but probably apple brandy versus applejack. See https://cold-glass.com/2015/03/07/the-diamondback-cocktail/

History

First published in Ted Saucier's "Bottom's Up" in 1951.

Yields Drink
Year
1951
Authenticity
Altered recipe
Creator
The Diamondback Lounge, Lord Baltimore Hotel
Source reference

Death & Company, pg 142

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • This is a very strong cocktail that has no business being this tasty. What is going on?
  • Strong but not harsh.
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Craig E commented on 2/19/2016:

I think this drink is meant to be stirred.

Zachary Pearson commented on 2/19/2016:

Curated this. Fixed the instructions - this is stirred. Added Notes, history, page number in the citation. Thanks,  Zachary

Apple Rye Punch

6 c Apple cider
25 oz Rye
20 ds Bitters, Urban Moonshine Maple Bitters
12 oz Hard cider
Instructions

Mix, add large ice pieces, serve over ice

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Kate Williams
Source reference

http://food52.com/recipes/14937-apple-rye-punch

Curator rating
Not yet rated
Average rating
Not yet rated
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Silver Dart

2 oz Gin (Dillon's Rose)
3⁄4 oz Lemon juice
1⁄4 oz Maraschino Liqueur
1⁄4 oz Simple syrup
5 dr Rose water (Garnish (optional))
Instructions

Shake with ice and strain into coupe. Optional rose water garnish.

Notes

Aviation variation with rose essence instead of violet. Dillon's rose gin is dry gin distilled in Canada that is infused with rose hips and rose petals and then sweetened.

History

Named after first Canadian controlled powered flight.

Yields Drink
Year
2015
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
Not yet rated
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Windy City Lights

1 1⁄2 oz Rye, Old Overholt
3⁄4 oz Aperol
1⁄4 oz Cynar
1⁄4 oz Herbal liqueur, Jeppson's Malort
2 ds Bitters, Fee Brothers Orange
Instructions

Mix in a chilled mixing glass over ice. Strain into chilled cocktail glass and garnish with an orange peel.

Notes

A light, sweet orange and a bitter background that both play well with the Rye.

History

The name comes from that orange glow of Chicago's sodium vapor lights.

Picture of Windy City Lights
Yields Drink
Authenticity
Your original creation
Creator
Ian Cochran
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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  • Urbano — Bourbon, Averna, Aperol, Peychaud's Bitters, Fennel bitters
  • John the Revelator — Bourbon, Suze, Amaro Montenegro, Orange bitters
  • Professional — Bourbon, Campari, Jamaican rum, Grapefruit peel

El Obsequio

2 oz Cuban rum, Havana Club 3
1 oz Lime juice
2⁄3 oz Simple syrup (Mimosa flower infused, see note)
1⁄2 oz Aromatized wine, Cocchi Americano
Instructions

Shake over ice all the ingredients and strain into a cocktail glass, garnish with a mimosa flower.

Notes

So here's something interesting. The mimosa flower in the picture is actually an acacia flower (Cassie in French). Acacia's aroma comes mainly from heliotropin (piperonal) which is now banned from perfume usage, but is prevalent in Guerlain's Apres l'Ondee. The aroma is somewhere between almond, iris and baby powder.

Yields Drink
Authenticity
Authentic recipe
Creator
Humberto at Curfew in Copenhagen, Denmark
Source reference

https://talesofthecocktail.com/recipes/el-obsequio

Curator rating
Not yet rated
Average rating
Not yet rated
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  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
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Susie Drake

1 1⁄2 oz Gin
1⁄2 oz Framboise (eau de vie)
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Lemon juice
1⁄4 oz Vanilla syrup
2 oz Rhubarb Soda water, DRY
Instructions

Shake, add soda to shaker, strain over ice in a tall glass, garnish with a raspberry skewered through a lemon wheel and a slice of candied ginger, serve with straw.

History

Named for the 'Florodora Girl' for whom the Florodora highball is, uh, named.

Yields Drink
Year
2015
Authenticity
Your original creation
Creator
Rafa García Febles, NYC.
Curator rating
Not yet rated
Average rating
Not yet rated
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Spider

2 oz Gin, Tanqueray (green tea-infused)
1 oz Acqua di Cedro, Nardini
1 oz Lemon juice
1⁄2 oz Lemon cordial (lemon sherbet)
3 ds Absinthe, Pernod
3 ds Mace tincture
1 1⁄2 oz Soda water
1 pn Nutmeg (as garnish)
Instructions

Shake, add soda water to the shaken mixture, fine strain into a punch glass with one rock of cracked ice, garnish.

Notes

Green tea Tanqueray: infuse two bags of green tea in one 750ml bottle of Tanq for an hour and then remove.

History

Adapted very loosely from William Terrington's 1869 recipe, which calls for lemonade, gin, citronelle, and ice.

Yields Drink
Authenticity
Authentic recipe
Creator
Jack McGarry, The Dead Rabbit, NYC.
Source reference

The Dead Rabbit Drinks Manual.

Curator rating
Not yet rated
Average rating
Not yet rated
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Grapefruit And Smoke

3 oz Grapefruit juice
3 oz Mezcal
1 1⁄2 oz Aperol
3⁄4 oz Lime juice
Instructions

Ice, shake, strain, coupe/lowball (no ice).
Grapefruit twist garnish.
Optional salt rim.

Yields Drink
Authenticity
Authentic recipe
Creator
Malgosia Ip
Source reference

http://pairmag.com/cocktails/grapefruit-smoke-cocktail/

Curator rating
Not yet rated
Average rating
4.5 stars
(24 ratings)
From other users
  • Delicious. Lil margarita, alotta smoke and grapefruit. Great smokey/sweet combo. Is a salt rim crazy? I had a two by doing 1.33 (=2oz mezcal) and it was a bit too much drink (volume, not alcohol). Maybe only one.
  • Wow - like a smoky grapefruit margarita. Perfectly balanced. Maybe too smooth - easy to go overboard!
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brett kozinn commented on 2/01/2017:

8.25 ounces is a big drink...I halved it. Grapefruit and Aperol play real well with the mezcal (I used Vida). A saline solution could be fun to play with in this. I'd double strain next time.

Zachary Pearson commented on 2/02/2017:

It's meant to be two drinks, but there's a handy resizing tool in the corner... Thanks,  Zachary

marquisexb commented on 7/08/2020:

I added an ounce of simple syrup, which gives it a little more accessibility. The sweetness pairs well with the grapefruit, and the smokiness from the mezcal comes through.

drjones commented on 2/20/2023:

This is a less sugary less alcohol foreword Division Bell cocktail and both are delicious. I love finding this one because it uses grapefruit juice, and is a lighter drink for when I want something with more fruit juice as the sweetener.

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